Peanut Butter Thumbprint Cookies - cooking recipe

Ingredients

1 cup butter, softened
2 cups packed light brown sugar
1 1/2 cups peanut butter (creamy or crunchy -your preference)
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups unsalted dry roasted peanuts, finely chopped
Thumbprint filling
1 (3 ounce) package cream cheese, softened
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted
1/2 cup powdered sugar

Preparation

Heat oven to 350 degrees.
In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
Add eggs and vanilla; beat well.
Stir together flour, baking powder and baking soda.
Gradually add to peanut butter mixture.
Shape dough into 1 inch balls; roll in chopped peanuts.
Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are just set.
Press thumb gently in center of each cookie; cool slightly.
Remove from cooking sheet and cool completely.
Prepare thumbprint filling:
In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
Add melted chocolate chips, beating well.
Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
Pipe about 1/2 teaspoon filling into each thumbprint.
Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.